Gnocchi with Pesto Sauce

Name: Gnocchi with Pesto Sauce
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 900 grams floury potatoes; 200 grams flour +more if needed and for dusting; 2 beaten eggs; 1 tsp salt; 200 ml creme fraiche; 2 tbsp store-bought basil pesto; 1 tbsp finely grated parmesan cheese

Celeste @celeste_xtina_C00K5

Essex

I used Smitten Kitchen's recipe for the potato gnocchi, but then mixed it with my favourite pesto sauce instead of tomato broth, which just seemed too virtuous for me.

Celeste @celeste_xtina_C00K5

Essex

I used Smitten Kitchen's recipe for the potato gnocchi, but then mixed it with my favourite pesto sauce instead of tomato broth, which just seemed too virtuous for me.

Saved

Ingredients

1 hour

4 servings

900 gramsfloury potatoes
200 gramsflour +more if needed and for dusting
2beaten eggs
1 tspsalt
200 mlcreme fraiche
2 tbspstore-bought basil pesto
1 tbspfinely grated parmesan cheese

Saved

Steps

1 hour

1

Preheat oven to high
2

Pierce the skins of the scrubbed and dried potatoes and if possible put them on metal skewers and bake in the oven for 45-60 minutes, turning them over halfway through.
3

Take potatoes out and let cool a little before peeling (if necessary, protect your hands with a tea towel while doing this)
4

Put the potatoes through a ricer into a large bowl
5

Mix in the eggs and salt, then gradually mix in most if the flour to make a soft but firm dough
6

Put dough on a floured surface, divide into four pieces, then roll each piece into a long sausage and cut into short pieces and place pieces onto floured baking trays
7

Have a pan of salted water on to boil
8

Mix together the creme fraiche and pesto in a small bowl
9

When the water is boiling, cook the gnocchi in batches (it is done when it rises up to the top of the water)
10

Add pesto sauce and cooked gnocchi together in another pan, and mix together. Season with salt and pepper.
11

Serve, sprinkled with grated parmesan.